Deer Valley Chili

This recipe is not mine, it is a recipe that Brad discovered while on a snowboard trip in Utah with his buddies. After a long day of boarding, one of his friend’s girlfriend had a hot pot of this waiting for them when they got off the slopes. Maybe it was so good because a hot bowl of chili after a long day in the snow is the perfect combination, but Brad still asks for it often on cold days and is always more than satisfied!!

Put on a pot of this on a chilly Sunday when you’re just lounging around and enjoy as the savory scents fill your home.


Deer valley-style

turkey and bean chili

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Ingredients:

  • 4 tablespoons unsalted butter (vegans can use Organic Earth Balance)

  • 2 pounds boneless, skinless turkey breast, cut into 1 inch cubes (vegetarians and vegans can add 5 cups of additional veggies and beans)

  • 1 red onion, chopped

  • 1 cup chopped celery, about 4 stalks

  • 1 sweet red bell pepper, chopped

  • 1 jalapeno, seeded, finely diced (or leave seeds for more heat)

  • 3 cloves garlic (or more), finely diced

  • 1/4 cup masa harina (or more for thicker chili)

  • 2 1/2 tablespoons ground cumin

  • 2 tablespoons ground coriander

  • 2 teaspoons dried oregano

  • 1 teaspoon cayenne (or not if you don’t like spicy)

  • 2 tablespoons maple sugar or natural cane sugar

  • Sea salt & Fresh ground pepper to taste

  • 4 1/2 cups chicken or turkey stock (vegetarians can use vegetable stock)

  • 2 1/4 cups sweet corn

  • 5 cups of black and/or white beans, drained and rinsed

  • Optional condiments: Sour Cream, Cheese, Minced Onion, Cilantro, Baked Potato)


Instructions:

  1. Melt butter in a large pot. Add turkey and saute until lightly browned. Remove turkey with slotted spoon and add to slow cooker.

  2. Add onion, pepper, celery, jalapeno, and garlic to pot and saute until tender, about 10 minutes. Add to slow cooker.

  3. Add the masa harina, spices, sugar, salt and pepper to slow cooker and mix to coat evenly.

  4. Add 4 cups stock, 1 cup corn, and beans to slow cooker. Puree remaining 1 1/4 cups corn and 1/2 cup stock (or water) and add mixture to slow cooker. Mix well and let cook for +/- 4 hours.

  5. Serve (with optional condiments and baked potato) and enjoy!



RecipesKarlene Baskind